The Legend of Pappy Johnson and the Devil Traps

This legend is a work of fiction but could very well be true. You see, in the vast, untamed wilderness of the Arizona high desert, few legends stand as tall as that of Pappy Johnson, the renowned digger of wells and the stalwart guardian of Arizona’s underground. Pappy was known for his uncanny ability to locate water sources deep beneath the arid soil, a skill that earned him the reverence and respect of many. However, it was his profound knowledge of folk magic and protective charms that set him apart, particularly his use of Devil Traps.

Devil Traps are a folk magic tradition that blend the protective qualities of a juju with the intricate design of a Native American dream catcher. These traps are crafted with feathers, sticks, bones, and other natural materials, designed to captivate and ensnare evil spirits with their intricate patterns and structures.

One particularly harsh winter, Pappy Johnson was called to a remote homestead where strange occurrences had been unsettling the family. Livestock went missing, tools vanished without a trace, and an eerie feeling of malevolence lingered in the air. The family, desperate and terrified, turned to Pappy for help, knowing of his reputation for dealing with the unseen and the unexplained.

Arriving at the homestead, Pappy sensed the presence of malevolent spirits immediately. He knew that to protect the family and rid the homestead of these entities, he would need to employ his most potent protective measures. That night, as the wind howled and the moon cast an eerie glow over the landscape, Pappy set to work creating Devil Traps.

Pappy meticulously crafted the traps, using the finest materials he had gathered from the surrounding wilderness. He incorporated feathers from a bold raven, sticks from a sacred oak, and bones from a wily coyote. Each trap was a masterpiece of conjure art, designed to lure and ensnare the curious spirits that plagued the homestead.

With the traps ready, Pappy placed them around the property, hanging them from trees, doorways, and even placing some among the boulders at key points around the perimeter. The family watched with a mix of hope and apprehension, trusting in Pappy’s expertise and the power of the Devil Traps.

As the night deepened, the traps began to work their magic. The malevolent spirits, drawn by the intricate designs and curious about the traps, entered them one by one. The feathers and sticks ensnared them, holding them captive and preventing them from escaping. By dawn, the air around the homestead felt lighter, and the oppressive sense of dread had lifted.

Pappy gathered the trapped spirits, carefully taking the Devil Traps and burying them deep in the ground, far from the homestead. He performed a final cleansing ritual, ensuring that the spirits would never return. The family, grateful and relieved, could finally live in peace, their home once again a safe haven.

Pappy Johnson’s use of Devil Traps not only saved the homestead but also solidified his legend as a master of both the physical and spiritual realms. His knowledge of folk magic, combined with his unwavering dedication to helping others, made him a true guardian of Arizona’s underground and a protector against the unseen forces that lurk in the shadows.

Purchase a devil trap.

 

Abramelin Oil, the Ceremonial Jewish Holy Anointing Oil as Described in the Biblical Book of Exodus

Abramelin oil, also called Oil of Abramelin, is a ceremonial magical oil blended from aromatic plant materials. Abramelin oil became popular in the Western esoteric tradition in the 20th century after its description in a medieval grimoire called The Book of Abramelin written by Abraham of Worms, a fifteenth century Jewish Kabbalist. The recipe is adapted from the Jewish Holy Oil of the Tanakh, which is described in the Book of Exodus attributed to Moses. Abramelin Oil may be used in any sort of ceremony or ritual aimed at a white magical goal. Use to anoint white candles. (http://en.wikipedia.org/wiki/Abramelin_oil, n.d.).

      

The four ingredients listed by Mathers in his translation of The Book of the Sacred Magic of Abramelin the Mage are myrrh, cinnamon, galangal, and olive oil. The word that he translated from the French as "galangal" is actually the word "calamus." Other existing manuscripts list calamus as the ingredient.

   

In hoodoo, galangal root is used in protective work, especially work involving court cases.

    

Following are several recipes for making Oil of Abramelin according to the Sacred Magic of Abramelin the Mage, Mathers and Crowley. All are similar to the other though there are some slight differences which are discussed. Two methods for making the oil are employed: maceration (crushing and soaking) of herbs and blending of essential oils. Which recipe and method you choose is purely a matter of personal preference.

Macerated Abramelin Oil

• 4 parts powdered Cinnamon bark
• 2 parts finely ground Myrrh resin
• 1 part Calamus chopped root, reduced to powder
• 7 parts Olive oil

The resins and spices are gently macerated with a mortar and pestle, covered with olive oil and allowed to sit for a month. It is then transferred to a bottle. This method produces a fragrant oil suitable for use as an anointing oil on any portion of the body, and will not burn the skin. It may be applied liberally, after the manner of traditional Jewish Holy Oils, such as the one which was poured on Aaron's head until it ran down his beard (http://en.wikipedia.org/wiki/Abramelin_oil, n.d.). This oil should be stored under the altar.

Mathers’ Macerated Abramelin Oil

The following recipe for Abramelin oil substitutes galangal root for Calamus root.

• 4 parts Cinnamon bark quills, reduced to powder
• 2 parts Myrrh resin tears, finely ground
• 1 part Galangal sliced root, reduced to powder
• 7 parts Olive oil

This mixture is macerated for one month, and then strain through cheesecloth and bottled for use.

The result is fragranced oil suitable for anointing any portion of the body, and it will not burn the skin. This oil should be stored under the altar.

Abramelin Oil Made with Essential Oils

• half part Cinnamon essential oil
• 1 parts Myrrh essential oil
• 1 part Calamus essential oil
• 1 part Cassia essential oil
• 7 parts Olive oil

Keep it in a clean container until you need it. This is highly fragranced oil that may be applied to the skin in more liberal amounts; it is a close, modern approximation of the oil described by Abramelin to Abraham of Worms. This oil should be stored on or under the altar.

Crowley’s Holy Oil of Aspiration (Oil of Abramelin)

British occultist Aleister Crowley had a different symbolic view of the ingredients that he found in the Mathers translation. According to Crowley:

This oil is compounded of four substances. The basis of all is the oil of the olive. The olive is, traditionally, the gift of Minerva, the Wisdom of God, the Logos. In this are dissolved three other oils; oil of myrrh, oil of cinnamon, oil of galangal. The Myrrh is attributed to Binah, the Great Mother, who is both the understanding of the Magician and that sorrow and compassion which results from the contemplation of the Universe. The Cinnamon represents Tiphereth, the Sun -- the Son, in whom Glory and Suffering are identical. The Galangal represents both Kether and Malkuth, the First and the Last, the One and the Many, since in this Oil they are One. [...] These oils taken together represent therefore the whole Tree of Life. The ten Sephiroth are blended into the perfect gold. (Crowley, 1997, p.60).

Crowley’s recipe is as follows:

• 8 parts Cinnamon essential oil
• 4 parts Myrrh essential oil
• 2 parts Galangal essential oil
• 7 parts Olive oil

Crowley’s recipe has a much higher concentration of cinnamon than the Mathers version. Since cinnamon can be a skin irritant in high concentrations, this recipe is not for liberal use on the skin. Rather, it is designed for the consecration of ritual tools.

      

According to the Ordo Templi Orientis, Crowley’s Holy Oil of Aspiration should undergo a special consecration. The ideal time for a consecration ceremony is during the Equinox (Apiryon, 1997).

Purchase Oil of Abramelin at Creole Moon.

 

New Year's Day Prosperity Ritual

All over the South people eat a meal of collard greens, cornbread, and black-eyed peas to ensure their prosperity and protection in the coming year. Symbolically, the greens are said to represent green paper money; the corn, being yellow, represents gold or coins; and the black-eyed peas, each possessing an eye, is said to protect you from negativity and bad luck (especially in the form of the evil eye).

Interestingly, a silver dime is often placed in the black-eyed peas, and the person who by chance is served the dime is said to be especially lucky that year, and he or she will keep the dime as a lucky token throughout the year. On a personal note, growing up in the South our grandmother's often told us that "what you do on New Year's Day, you'll be doing all year," therefore, we were never to wash clothes, do housework, or anything else we wouldn’t want to be doing on a daily basis.

Hoppin' John for Good Luck

Dose black-eyed peas is lucky,
When e’t on New Year’s Day,
You allus has sweet ‘taters,
An’ ‘possum come yore way.
~African American folk rhyme

On New Year’s Day many people make the dish called Hoppin' John along with collard greens to insure prosperity and abundance for the New Year. Because black-eyed peas swell when soaked in water, they represent abundance, magically speaking. Reportedly a favorite of Marie Laveau’s, Hoppin' John is a traditional Southern food prepared on New Year’s Day for it’s luck drawing qualities. The name Hoppin' John is thought to refer to the Southern folk hero, High John the Conqueror.

RECIPE

• 1 lb. Black-Eyed Peas
• 8 slices Bacon, cut into fourths
• 1 1/2 cups Onions, finely chopped
• 1 cup celery, finely chopped
• ½ cup bell pepper finely chopped
• 2 1/2 quarts water
• 2 cloves Garlic, minced
• 1/8 teaspoon Maison Louisianne Creole Spice Blend
• 1/8 teaspoon Thyme
• 1 Bay Leaf
• 1/8 teaspoon Rosemary
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 cups raw Rice

DIRECTIONS

Soak black-eyed peas overnight in water. Fry bacon in a heavy skillet until crisp. Add 1 1/2 cups onions, and cook until the onions are transparent. Add 2 1/2 quarts water, bring to boil. Add garlic cloves, Maison Louisianne Creole Spice Blend, thyme, bay leaf, rosemary, salt, and pepper. Drain peas and add the boiling mixture. Barely simmer mixture, partially covered, for 1 1/2 hour. Add 2 cups raw rice. Serve with crisp French bread. Enjoy!